The Bean
Meet Coffea liberica
Barako’s bold personality starts on the tree. Liberica is one of the largest and hardiest coffee plants in the world, and its beans look, grow and taste like no other.
The species
A giant among coffee plants
Coffea liberica is native to West and Central Africa and takes its name from Liberia. Left to grow, it becomes a true tree, reaching up to around 20 metres, with large, glossy, leathery leaves. Farmers prune it to keep the cherries within reach.
Its cherries are bigger than those of Arabica or Robusta, with thick, fleshy pulp. Inside are some of the largest beans in the coffee world: long, asymmetric and often slightly hooked at one tip, sometimes described as almond- or teardrop-shaped. Spot those irregular giants in a bag and you know you’re looking at real barako.
Liberica loves the heat. It grows well in warm, humid lowlands and mid-elevations where delicate Arabica struggles, and it is known as a robust, resilient plant.
01
African roots
Native to West and Central Africa, Liberica found a second home in the Philippines.
02
Towering trees
Unpruned Liberica can reach around 20 metres, far taller than typical coffee shrubs.
03
Giant beans
Large, irregular beans with a distinctive hooked tip, a signature of the species.
04
Built tough
Heat-tolerant and hardy, it thrives in conditions that challenge other coffees.
How barako is made
From cherry to cup
Every bag of barako is the result of patient, skilled work. Much of it is still done by hand on small family farms. Here’s the journey your coffee takes before it reaches your mug.
- GrowingMost barako comes from smallholder farms, where Liberica trees often share the land with fruit trees and other crops. A young tree takes several years to bear its first full harvest.
- HarvestingRipe cherries are picked by hand. Because they don’t all ripen at the same time, careful farmers return to the same trees again and again to pick only the ripest fruit.
- ProcessingTraditionally, barako cherries are sun-dried whole (the “natural” or dry process), which adds fruity sweetness. Some producers also use washed or honey processing for a cleaner cup.
- Hulling & sortingThe dried husk is removed to reveal the green beans, which are sorted by size and checked for defects. Good sorting means a sweeter, cleaner-tasting coffee.
- RoastingBarako is classically roasted medium-dark to dark, bringing out its signature chocolatey, smoky depth. Specialty roasters are now exploring lighter roasts that highlight its fruitiness.
- Grinding & brewingGrind just before brewing to capture barako’s famous aroma, then brew it your way.
How it compares
Barako and the world’s other coffees
The Philippines is one of the few countries that grows all four commercial coffee types. Here’s how Liberica, the bean behind barako, stands apart.
| Feature | Liberica (barako) | Arabica | Robusta | Excelsa |
|---|---|---|---|---|
| Bean | Large, asymmetric, hooked tip | Medium, oval | Small, rounded | Small to medium, almond-shaped |
| Flavour | Smoky, woody, fruity, dark chocolate | Sweet, bright, fruity or floral | Bitter, earthy, nutty | Tart, fruity, complex |
| Acidity | Low | Medium to high | Low | Medium |
| Body | Heavy | Light to medium | Heavy | Medium |
| Caffeine | Moderate | Moderate | High | Moderate |
| Grows best | Warm lowlands to mid-elevations; very hardy | Cool highlands | Warm lowlands; hardy | Lowlands to mid-elevations |
| World share | Around 2% (with Excelsa) | About 55–60% | About 40% | Counted with Liberica |
Figures are approximate and vary by year and source. Excelsa is now classified by botanists as a variety of Liberica, and in Batangas the two are sometimes grown and sold together.
Now, let’s talk taste
A bean this different deserves to be savoured. Discover the aromas and flavours that make barako unlike any other coffee.